1 Mix fruit & tapioca (Line Dutch Oven with foil to make easier cleanup)
2 Sprinkle cake mix over top, follow with Brown Sugar and Butter on top.
3 Cook about 45 minutes with 6-8 coals on bottom and 12-16 on the top. It is done when top is brown and cake has absorbed juices, but is not dry.

Made mods to this Cobler at Myrtle Beach, (when I did this one the first time the juice was not taken into the dry cake mix):
1 Drain fruit use to mix with cake mix making a thick batter
2 Mix fruit & tapioca (Line Dutch Oven with foil to make easier cleanup) place in dutch oven first.
3 Spoon cake mix batter over top of fruit, follow with Brown Sugar and Butter on top. Use your own judgement on the brown sugar, just a light layer will do.
3 Cook about 45 minutes with 6-8 coals on bottom and 12-16 on the top. It is done when top is brown and when cake has baked (use same method as if doing in oven at home to check).

Rub the butter over the inside of the Dutch oven first to reduce sticking; reserve remainder.

Open one can of fruit. Using a fork, put peaches into the buttered oven, reserving juice in can. Continue with remaining fruit, saving all juice into one can.

Last, open the cake mix carefully. Pour 2/3 of it into an empty can and mix in enough juice to make a pancake-batter consistency. Pour remaining juice over fruit, then batter over the juice and fruit. Mix spices and brown sugar into remaining cake mix (put them in the bag and knead to mix). Pour this over the top of the batter, then dot with remaining butter.

Set Dutch oven out of the wind, over 9 coals with 12 on the lid. Bake 40-45 minutes. Cobbler is done when edges are bubbly and crust light brown on top.

Try this with a mixture of fruit: 3 cans sliced peaches, 1 can pitted cherries, 1 can apricots.